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Food modification by adding vegetables to popular local foods such as pempek is expected to help overcome low vegetable consumption. This study aimed to develop pempek products made from narrow-barred spanish mackerel (Scomberomorus commerson) with the addition of broccoli (Brassica oleracea var. Italica) and red cabbage (Brassica oleraceavar. Capitata forma rubra). It was an experimental study with a completely randomized design (CRD). There were 4 formulas for each type of pempek, F0 (0% vegetables), F1 (20% vegetables), F2 (40% vegetables), and F3 (60% vegetables). Based on the assessment of 25 semi-trained panelists using a Visual analog scale instrument on color, aroma, texture, taste, and aroma, both broccoli and red cabbage affected and increased significantly (p 0.05). Through the texture analyzer instrument, the selected formula of vegetable pempek with the highest sensory acceptance (broccoli pempek F3 and red cabbage pempek F3) together with control pempek was declared to have a chewy texture. Based on Hunter’s color notation, it was revealed that the control pempek was brownish-white, the broccoli pempek was greenish-brown, and the red cabbage pempek was purple. Then, the addition of vegetables at the level of 60% affected the chemical properties of both vegetable pempek, in the parameters of water, ash, protein, carbohydrates, and dietary fiber, at α = 0.05. The three types of pempek did not show any difference in fat level due to the very low-fat content. Thus, vegetable pempek can be used as an alternative food to improve vegetable consumption.

Narrow barred Spanish mackerel is a high-value pelagic fish and is mostly caught in Bone Bay waters. These fish can be caught using purse seines, drift gill nets, lift net and hand lines, but the most catches are in drift gill nets and hand lines. This study aims to compare the performance of drift gill nets and hand line technologies. Biological, technical, social, economic and legal data were collected from 2018 to 2020 through direct field observations and interviews. Performance according to the four aspects and the combination of all aspects of the two fishing gear were analyzed using the Mangkusubroto Scoring method. Based on the biological and technical aspects the performance of the hand line was better than the drift gill nets, while on the contrary, based on the economic and social aspects, the performance of gill nets was better than the hand lines. Based on legal and institutional aspects, the two technologies do not show any differences. Although there are differences in the performance of the biological, technical, social and economic aspects, the performance of the two technologies is classified as good.

Pempek is known as one of the signature dishes from Palembang, South Sumatera, that is made of a mixture of fish and tapioca flour. Pempek is made through a long process such that the production time-consuming. Pempek premix flour (PPF) is made from a mixture of surimi powder, tapioca starch, and wheat flour, which can be used to make pempek instantly. This study aimed to determine the profile of PPF products based on physicochemical characteristics. This research was divided into two stages. The first stage was the process of making surimi powder from mackerel fish. The second stage was the process of making PPF and physicochemical analysis. The physicochemical characterization of PPF was conducted to obtain information on proximate content, yield, color (L*, +a, +b values), whiteness, gel strength, water absorption capacity (WAC), and microscopic structure. The result showed that PPF contained 12.18% of moisture, 18.3% of protein, 65.55% of carbohydrate, 2.27% of fat, and 1.69% of ash. The results of physical characterization showed that PPF has 97.8 lightness value (L), white color (a=2.7 and b=14.1), 85.8% whiteness value, 885.8 g.cm gel strength, and 1.25 ml/g WAC. Microstructure results showed that the PPF had a solid texture appearance with different particle sizes.